This recipe for cheesy Cheddar and Ham Au Gratin Potatoes makes a mouthwatering one dish meal. It’s filled with cheesy tender potatoes blended with the smoky undertones of cubed ham. Make it in advance, then sprinkle with the crumb topping just before baking and you’ll have dinner ready and waiting for you when you’re ready to eat.

Easy Cheddar and Ham Au Gratin Potatoes Recipe

This make ahead recipe is packed with flavor and can be served as a main dish or a side dish. You can make this dish using deli ham or leftover holiday ham for a round two meal. The classic flavor combination of ham, cheese and cubed potatoes is sure to satisfy. How to make Cheddar and Ham Au Gratin Potatoes. (Scroll down for full printable recipe.)

Prepare Dish – Preheat the oven to 350°F. Spray a 13×9 inch baking dish with cooking spray.
Sauce – In a large bowl whisk together the milk, cheddar cheese soup, easy melting cheese, dry sauce mix, sour cream, melted butter, dijon mustard and black pepper to taste.
Hashbrowns – Add the thawed hashbrowns, cubed ham and half of the shredded cheese. Mix well.
Transfer to Dish – Pour into the prepared dish and top with the remaining cheese.
Topping – Crush the croutons and toss with two tablespoons of melted butter then sprinkle on top.
Bake for 55-60 minutes until bubbly, golden and the potatoes are fork tender.
Rest for 10 minutes on the counter to allow the sauce to thicken before serving.

Cheddar And Ham Au Gratin Potatoes ingredients

How to Make the Best Cheddar and Ham Au Gratin Potatoes Recipe

While some people may think shredded cheese has no place in au gratin potatoes, it is certainly make an appearance in my recipe. This casserole is a delicious way to use leftover holiday ham and transform it into another meal.

Ingredients you’ll need to make cheesy Au Gratin Potatoes: Frozen hash brown potatoes, 1 pound cubed ham, cheese whiz or Velveeta, packet Knorr garlic herb sauce, milk, cheddar cheese soup, sour cream, Dijon mustard, butter, black pepper and crushed croutons or crackers tossed with melted butter for the topping.
The hash brown potatoes should be thawed prior to adding to the remaining ingredients.
Au gratin dishes are usually baked in a shallow dish topped with breadcrumbs and Parmesan cheese. You can substitute breadcrumbs either fresh or dried breadcrumbs for the topping.
This cheddar ham au gratin potato casserole can be fully assembled in a 13 x 9 inch baking dish up to one day in advance. Cover and chill it in the refrigerator until baking. When making it ahead of time, allow it 15-20 minutes of stand time on the counter to warm to room temperature.
You can use an alternate flavor of cheese in these au gratin potatoes. Gruyere, Swiss, Mozzarella, Monterey Jack or even Pepper Jack Cheese for a little kick.
Reheat leftover cheddar au gratin potatoes in single portions in the microwave on 50% power. You can also reheat in a 350°F oven for 15 minutes or so just until heated through. Lay a piece of aluminum foil on top to prevent overbrowning.

plated Cheddar And Ham Au Gratin Potatoes

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